Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • 1-¾ cups sliced almonds
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2-3 Tbs. vegetable oil
  • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • + 9 more ingredients
    • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
    • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
    • 2 large eggs
    • 2 Tbs. extra-virgin olive oil
    • ½ tsp. honey
    • 1 Tbs. white balsamic vinegar
    • 1 Tbs. thinly sliced fresh chives
    • 1 Tbs. sour cream
    • ¼ cup buttermilk

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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